Italian Recipes
We hope you enjoyed your class with us, below are the recipes – if you have any questions for chef please do ask and we’ll get back to you as soon as possible.
We cooked:
- Starter: Mozzarella in Carrozza with Parma Ham and Roasted Tomato
- Main: Crab & Smoked Haddock Raviolo
- Dessert: Click here for a link to the Food Sorcery favourites
Mozzarella in Carrozza – Starter
With Param Ham and Roasted Tomato
Ingredients: Serves 2
- 2 slices of white bread, crusts removed
- 1 buffalo mozzarella
- 1 slice of Parma ham
- basil leaves
- 1 egg
- Full fat milk, a splash
- oil, for frying
Method:
- To begin, crisp up the Parma ham in a dry frying pan, then set aside.
- Make sandwiches by layering the mozzarella, ham and basil on one piece of bread, making sure to leave a gap around the edge for sealing.
- Beat the egg lightly with the milk and some salt and pepper in a shallow bowl. Use a little of the mixture to moisten the edges of the sandwich, then add the other piece of bread on top, sealing firmly.
- Once you’ve made the sandwiches, heat a frying pan over a medium heat and add a splash of oil.
- Fry each sandwich until crisp and gold, flipping so both sides are the same. Cut into pieces and serve at once.
Crab & Smoked Haddock Raviolo – Main
With a parsley and wild garlic sauce, samphire and spring vegetables
Ingredients: Serves 2
For the Royal Pasta Dough
- 135g Semolina
- 135g 00 Flour
- 180g Egg yolk
- 20g Egg white
- 1 pinch Salt
For the Parsley and Wild Garlic Sauce:
- 100g of fresh parsley, leaves only
- 30g of wild garlic leaves – optional
- 30g of garlic
- 60g of white onion, sliced
- 4 anchovy fillets
- 1 lemon, juice only
- 3 tbsp of olive oil
- 75ml of double cream
- 40ml fish stock
For the Raviolo Filling:
- 100g of smoked haddock
- 70g of crab meat
- 90g of Parmesan
- 40g of peas
- 4 mint leaves1
- tsp lemon zest only
- 1 tsp lemon juice
- 15ml of olive oil
- salt to taste
- black pepper to taste
For the Spring Vegetables:
- 4 asparagus spears
- 40g of peas
- 30g samphire
- 30g pea shoot
- 1 courgette
- 30g baby spinach
- 30g sorrel
- 30g of unsalted butter
- 1 lemon
- 2 tbsps of flat-leaf parsley, finely chopped
- 2 spring onions
- 1-2 garlic cloves to taste
- 2 tbsps of olive oil
Method:
- Begin by making the dough. Mix together the flours, eggs and a pinch of salt in a large bowl, wrap in clin film, then leave to rest in the fridge for 1 hour.
- Roast the smoked haddock in a pan with olive oil , butter until soft.
- To make the raviolo filling, place the peas, mint, lemon zest, olive oil and a pinch of salt into a blender and pulse. This mixture should remain quite coarse. Transfer to a bowl and combine with the cooked haddock and the crab meat, parmesan, lemon juice and some salt and pepper. Place in a piping bag and leave in the fridge.
- Once your pasta dough has come up to temperature cut it into three pieces, making sure to keep the dough that isn’t being used covered by cling film so it doesn’t dry out. Work each piece through the pasta machine, starting with the largest setting and moving down one each time until you obtain machine’s-width sized sheets.
- Once all the dough has been worked, cut the sheets in half once and then into round shape. Pipe the filling into the middle of each square, slightly more than a pea shape in size. Place the other round shape on top, making sure there is no trapped air. Lay the raviolo on a tray lined with flour or semolina to rest.
- Next, blanch the peas, broad beans and asparagus in heavily-salted water for one minute, then cool in iced water. Thinly slice the courgette and parsley.
- Make the sauce by heating the olive oil and sweating the onions and garlic with a pinch of salt. Add the anchovy fillet, the fish stock and the cream cook for 5-6 minutes. Transfer to a blender and blend with the parsley and wild garlic. Pass through a sieve. Add salt and lemon juice to taste
- Blanch the ravioli for 4-5 minutes in salted boiling water and strain carefully.
- Place the sauce in a pasta bowl add the raviolo, then dress with vegetables. Finish with a nice drizzle of olive oil and pea shoot.
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
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